By Nicolas Boussin - Maxime Guérin

Recipe Morteau Sausage Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 250g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% fat
    5 g salt
  • Cream cheese filling
    1 kg cream cheese
    110 g T55 flour
    160 g eggs
  • Potato gratin
    400 g potatoes
    150 g cream
    130 g milk
    QS salt
    QS pepper
  • Morteau sausage cream cheese filling
    400 g cream cheese filling - savoury
    230 g traditional wholegrain mustard
    80 g yellow mustard
    700 g Morteau sausage, boiled
  • Assembly
    400 g non turned croissant dough, plain
    1500 g turned croissant dough, plain
    QS quinoa blanc

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
    Make into a ball and let it rise for one hour.
    Roll out the dough.
    Using the butter sheet, perform a double turn then a single turn.
    Leave to rest in the refrigerator.

  2. 02

    Cream cheese filling

    Mix all the ingredients together.
    Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
    Arrange the ingredients according to recipes. Place in the freezer.

  3. 03

    Potato gratin

    Bake at 150°C for 1 hr 30 mins.

  4. 04

    Morteau sausage cream cheese filling

    Combine the cream cheese filling and the two mustards.

    Pipe 20g of this preparation into 4.5/5 cm diameter round silicone moulds.

    In the centre, arrange 4 cubes of Morteau sausage and 10g of potato gratin.

    Place in the freezer.

  5. 05


    Lay the plain non turned croissant dough over the plain turned croissant dough piece. 

    Roll both layers out to a thickness of 4mm.

    Moisten, then sprinkle with white quinoa. Gently roll with the rolling pin to press the seeds into the dough. 

    Cut out strips measuring 2cm by 24cm (35g to 37g).

    Twist, then add to 8cm diameter round moulds and leave to rise for an hour and a half at 26°C.

    Place the Morteau cream cheese filling in the center. 

    Bake at 170°C for 17minutes.

    Leave to cool

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